Zucchini, Chard, and Onions

This is a good time of year for this tasty side dish. 

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Zucchini, Chard, and Onions

Adapted from: Deborah Madison's Vegetable Literacy
Serves 3-5

The zucchini can be cut in large chunks or into logs. Using zucchini of varying colors results in a very attractive dish.

3 T olive oil, plus oil to finish
1 onion, sliced a scant half in thick
1 large clove garlic, thinly sliced
2 T chopped marjoram or oregano
1 1/2 pds zucchini, cut into 1-inch chunks, or logs about 2-inches in length
salt and freshly ground pepper
8 chard leaves, stems removed and leaves chopped, coarsely
1/4 c water or stock
Lemon wedges for serving

Use a wide pan that can hold a good deal with a tight fitting lid. An 11-12-saute pan works great here. Over medium heat, cook the oil  for a minute or two and add the onion, garlic and half of whichever herb you chose. Stir occasionally while it cooks for a few minutes until softened. Place the zucchini chunks into the pan; add  half a teaspoon of salt and a quarter teaspoon of pepper to taste  and stir until the oil coats the zucchini. Lay the chopped chard on top of the zucchini and season it with a couple of pinches of salt. Pour in the water and cover the pan.  Lower the heat to medium low. 

Cook at a gentle simmer until the zucchini is tender, 20-30 minutes. Stir the chard into the squash taking care not to smash things up. Add the remaining herb and cover and cook for another a couple of minutes. Serve with the lemon wedges. If you prefer, you can squeeze lemon juice right in the pan.

Notes:

The original recipe called for a half cup of water which left me with swimming vegetables, so I have reduced the amount called for. You may want to check it half way through the cooking time to see if you need to add a little more.

Consider experimenting with other veggies.

Use fresh dill and dill seeds in place of marjoram or oregano.

Add a handful of small halved grape tomatoes in the last few minutes.

If you want a contrasting texture, top with some toasted bread crumbs.

For a main dish, add some cooked pasta or tortellini.

Braised Zucchini with Cherry Tomatoes

This quick recipe may not be truly seasonal at the moment but we can almost always find zucchini and cherry tomatoes in the supermarket. Of course, in few months, it will be seasonal.

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Braised Zucchini with Cherry Tomatoes

Adapted from Cook's Country Magazine

Serves 4

4 zucchini (8 oz each), scrubbed,  quartered lengthwise and cut crosswise into 2-inch pieces

1/4 c extra virgin olive oil

1/4 c water

2 springs fresh basil or substitute 1/2 teas dried oregano

2 garlic cloves, sliced thin

1/2-1 teas salt 

1/4 teas freshly ground black pepper pepper

1/4 teas red pepper flakes

3 oz (1/2 c) cherry tomatoes, halved (if you use grape tomatoes, you may leave them whole)

lemon wedges to serve

It's recommended you don't use zucchini larger than 8 ounces because they can be overly seedy, more watery and less flavorful. If you grow your own and have just picked them from the garden you may find them to be just fine in spite of their size. 

Place the zucchini, oil, water, basil sprigs, garlic, salt, black pepper, and pepper flakes to boil in a 12-inch skillet over medium-high heat and bring to a boil. Turn the heat to medium and cover. Simmer. Use a rubber spatula to stir the mixture every 3 minutes or so (the rubber spatula will be more gentle with the zucchini which tends to break apart). When the zucchini is fork tender (approximately 8-10 minutes) add the tomatoes and cook, uncovered for a couple of minutes until they have softened. Remove the basil sprigs and serve, passing lemon wedges. You can drizzle the finished dish with lemon juice if you prefer. 

Ratatouille

This vegetable stew is one of my favorite things to eat in late summer when I have an abundance of vegetables in my garden. But it can be cooked any time if you choose to use canned tomatoes.

The author of this recipe utilizes a method that keeps all the flavors fresh tasting by keeping the parts separated a bit while cooking so it doesn't turn into a mushy mess.

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Ratatouille

Source:  The Meat Lover's Meatless Cookbook by Kim O'Donnel
Serves: 6

1 large globe eggplant (about a pound) or 3 thinner Asian eggplants
salt for leaching eggplant
5 T olive oil, divided
2 medium onions sliced thinly (about 2 cups)
3 red or yellow bell peppers, seeded and julienned (about 2 1/2 c)
4-6 garlic cloves, minced
1 large yellow or green zucchini, cut into half moons (about 2 1/2 c)
ground black pepper
6 medium vine-ripe tomatoes, roughly chopped (about 3 c) or 1 (28-oz) can plum tomatoes
1-2 sprigs of fresh thyme or 1 teas dried
1 teas dried oregano
chopped fresh basil and/or parsley, for garnish

Preheat the oven to 450F.

Dice the eggplant into half-inch cubes (about 5-6 c). Sprinkle with salt and place on a rack or in a colander to drain for about 30 minutes. (This leaching step is not required but it will reduce liquid.)

With a towel pat the eggplant dry. Place on a baking sheet and drizzle with 2 T of the olive oil. Toss and spread into a single layer. Put the eggplant in the hot oven and roast for 15 minutes until the eggplant browns and shrinks substantially. Take it out of the oven and set aside.

You'll need a large skillet as well as a large lidded saucepan or Dutch oven which you can keep on a burner on the lowest warm setting.

Heat another 2 T oil in the skillet over medium heat. Cook the onions until tender and stir in the peppers with a generous pinch of salt. Cook until the peppers are soft.

Add half the garlic and stir for a minute and transfer all from the skillet to the Dutch oven (or saucepan).

In the skillet heat 1 T olive oil over medium-high heat and add the zucchini and some salt and pepper. Cook until the zucchini is tender but still retains its color. Add the remaining garlic; cook for a minute and then add the mixture to the Dutch oven. Stir the vegetables together.

Chop or mash the tomatoes with a potato masher so they are broken up. Add them to the vegetables along with the thyme and oregano. Stir in the eggplant. This mixture will be thick but as the tomatoes release liquid it will loosen up. If it remains thicker than you like add a few tablespoons of water. Raise the temperature to medium-low and mix the ingredients well. Cover and allow to cook for 12-15 minutes until heated through. Taste for seasonings and remove herb sprigs. Serve.

This can be served with couscous, quinoa, or orzo. Crusty bread would be great, too.

Note:

If you can't entertain the idea of heating your late summer kitchen with a 450F oven, you can pan-roast the eggplant before you start cooking everything else. Heat the olive oil in your large skillet (can be nonstick if you prefer) over medium high heat and cook the eggplant after leaching and patting dry. Stir from time to time so it doesn't scorch and cook until browned and tender. Set aside in a bowl. Wipe the skillet with a paper towel and begin cooking the onions as instructed above.

If I'm in a rush, I'll employ more than one skillet and cook onions and zucchini at the same time but in separate pans and you'll be able to control how "done" each vegetable becomes. This will speed preparation somewhat but will make for more pans to wash, of course.

Curried Chicken Breast with Zucchini

It is with a strange sense of both wistfulness and relief that I anticipate the waning of the garden every fall. I love harvest season, but it brings with a constant pressure to eat and preserve every little bit of produce while I still have it. So the relief is a lessening of that pressure, but it comes at a cost, of boring winter food. 

We're facing a probable freeze next week, with a number of baby zucchinis still on my plants. Two of them went into this fairly easy, low carb dinner. I usually add a starch (pasta, bread, or rice), and sometimes another veggie for my picky eaters who don't like zucchini unless it's in a sweet bread. 

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Curried Chicken Breast with Zucchini

Modified slightly from https://cooking.nytimes.com/recipes/3209-curried-chicken-breast-with-zucchini

4 boneless, skinless chicken breasts (about 1 1/4 lbs)
~4 T olive oil, divided
salt
pepper
2 small zucchini, about 1 lb
2 teas curry powder
1 T unsalted butter
2 T fine chopped shallots
1/2 c chicken broth
2 T heavy cream

Turn the chicken breasts on their sides and cut in thin pieces of meat that will cook faster. Then add the chicken to a large bowl and coat with ~1 T oil and generous amounts of salt and pepper.

Trim the ends of the zucchini and cut into 1/2-inch pieces. Add the zucchini and curry powder to the bowl with the chicken and stir with your hands to coat everything evenly.

Heat oven to 200F and prepare a dish to hold the zucchini and chicken that finishes early.

Heat ~1 T oil over medium high heat in each of two large, heavy skillets: I use a cast iron and an all clad, because that's what I have. Add the chicken in one layer to both skillets, then place the zucchini in between the chicken.

The original recipe said to brown one side for 3 minutes and then turn the heat down to moderately low and cook the other side for 5 minutes. The timing on this seems way off. It usually takes me about 30 minutes to cook the chicken to 165F after I turn the heat down for the second side. Turn the zucchini occasionally until browned and softened to taste. Move the chicken and zucchini to the warm oven as it finishes.

Then, use one skillet to make the pan sauce. Pour off the fat, and add the butter. Add the shallots. Cook for about 30 seconds, stirring to get the flavorful dark bits off the bottom of the pan. Add the broth; reduce to about 1/3 c and then stir in the cream. Bring to a boil, then add the chicken and zucchini pieces back to the skillet and turn them to coat. I wanted more sauce last time, so I might increase the amounts for the pan sauce next time.

Cream of Zucchini Soup from a Slow-cooker

Lucky gardeners who don't have to worry about squash bugs or squash vine borers have a glut of zucchini every summer. This recipe will help deal with the abundance and it has the added advantage of using a slow-cooker which won't heat up the kitchen. Fortunately zucchini is available much of the year in supermarkets so the soup can be eaten anytime

.

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Cream of Zucchini Soup from a Slow-cooker

This title is misleading because there is no cream in the soup, just well cooked white rice. To attain the creamiest soup a counter top blender is needed but a stick blender will work, too, and create fewer dishes. 

Source:  The French Slow Cooker  by Michele Scicolone

Serves:  6-8

2 T olive or vegetable oil

2 large onions, chopped

1-2 garlic clove, chopped or sliced (adjust to your taste)

2 fresh large sage leaves

1 1/2 pounds zucchini, trimmed and thickly sliced

6 c water

salt and pepper, to taste

1/4 c long-grain white rice

1/2 c freshly grated or slivered Parmigiano-Reggiano cheese, optional

1/4 c chopped flat-leaf parsley or chives
croutons, optional

Mix the onions and oil in a large skillet and cook over medium heat until the onions have softened and are starting to become golden. Add the garlic and sage and cook for about 30 seconds. Move this mixture to a large slow-cooker.

Add the zucchini, water, salt (1/2 to 1 teas), and pepper. Stir to combine. Cook on high for 3 hours until zucchini is soft. Add the rice, cover and cook for an additional 30 minutes until the rice is very tender (overcooked, really). 

Transfer ingredients to a blender in batches and process until very smooth. Replace in cooker and reheat if necessary. Serve topped with cheese, parsley, and croutons.

Salmon and Zucchini Baked in Packets

During the zucchini season I tried this dish and found it a pleasing way to help deal with an abundance of the vegetable. This can be cooked any time of year, however, since store-bought zucchini is still good. The dish is quick and can be prepared ahead of time and pulled from the refrigerator to cook on a busy evening.

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Salmon and Zucchini Baked in Packets

Adapted from Martha Stewart

Serves 2 (multiply the recipe for more servings)

1 medium zucchini, halved lengthwise and thinly sliced

2 shallots, thinly sliced

2 T butter, cut into half-inch pieces

1/2 teas dried dill weed or a sprig of fresh dill

2 lemon slices, halved, plus 4 teas fresh lemon juice

salt and freshly ground pepper to taste

2 skinless salmon fillet (6-8 oz)

Set oven to 350F and preheat. Prepare 2 large pieces of parchment paper or aluminum foil (approximately 15 by 16 inches) by folding them to crease and then opening to lay them flat. 

For each serving mound half of the zucchini on the center of one half of the paper. Top with half the shallots, butter, some of the dill, and the lemon slices. Season with salt and pepper. Set one fillet on top of a mound. Drizzle each with 2 teas lemon juice and sprinkle with the remaining dill weed and salt and pepper.

Fold the other side of the parchment over the mound and make small, overlapping pleats to seal the open sides. Make each into half moon shaped packets and place them on a rimmed baking sheet. (If you use foil, try to leave an air pocket rather than wrapping tightly.) Bake for 15-19 minutes until salmon is mostly opaque. Since the salmon is inside the packet I found this hard to test. One can use an instant read thermometer (145 is target temperature) right through the paper into the thickest part of the salmon and return to the oven if needed. 

You may serve this in the packet so everything stays warm and you'll enjoy a sensory surprise when the steamy package is opened. But a big piece of parchment paper may be hard to deal with on a dinner plate so alternatively you may cut a slit in the paper packet and use a spatula to transfer everything to plates (foil can be easily pulled apart). 

See these videos for a good description of how to cook "en papillote" (the French term for paper packet cooking): http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/how-to-fold-parchment-paper-to-cook-en-papillote or http://www.finecooking.com/videos/fish-in-parchment.aspx

Baked Oatmeal: Three Stick-to-Your-Ribs Variations

Almost two days away from official winter, I recall that much earlier this fall when I attempted to use up the abundance of several foods from my garden and Betsy's (thanks for the zucchini) I came across recipes for baked oatmeal. Many use intriguing ingredients although I didn't find any that would help me use some of my bumper crop of green tomatoes. I've tried four types and probably will try others but I'll share these three for now.

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Raspberry Baked Oatmeal

Source: sixsistersstuff.com
Serves 6-9

2 c old-fashioned oatmeal
1/2 c brown sugar
1/2 teas baking soda
1/2 teas cinnamon
1/4 teas salt
1 1/2 c raspberries, fresh or frozen
1 egg, slightly beaten
1 T butter, melted and cooled slightly
2 teas vanilla
1 1/2 c milk, dairy or non-dairy
1/2 c mini chocolate chips
1 banana

Preheat your oven to 375F.  Butter or oil a baking dish; it can be a 9X13 or smaller which, of course, will vary the resulting thickness and may affect cooking time. (Colette prefers cooking this in a smaller pan, such as an 8X10.)

In a bowl mix together the oatmeal, sugar, baking soda, salt, and cinnamon. Stir well and fold in the raspberries and chocolate chips.

Mix milk, egg, butter, vanilla in another  or glass measuring cup. Pour this mixture over the oatmeal mixture and stir until liquid is evenly distributed.

Scoop mixture into prepared baking dish, spreading with a spatula to ensure even coverage. Or just give the dish a good shake. Slice the bananas 1/4-inch thick and place on top of the mix.

Place in the oven and cook for 30-35 minutes until browned on top and somewhat solid feeling when you press on it with your finger.

Sprinkle with additional brown sugar, if desired, and serve warm.

Notes:

Any berry or mixture of berries would work here; plus you can use frozen if desired. If you like to have nuts or seeds in your oatmeal add a few with the dry ingredients.

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Pumpkin Baked Oatmeal with Maple and Pecans

Adapted from:  http://www.fivehearthome.com
Serves 6-8

1/2-3/4 c pecans, chopped
1 c pumpkin puree (not pumpkin pie filling)
3/4 c milk, dairy or non-dairy, at room temperature
2 eggs, at room temperature and slightly beaten
1/4 c coconut oil, melted and slightly cooled, or substitute an equal amount of butter
1/4 c pure maple syrup
2 T brown sugar
1 teas vanilla
2 c rolled oats, not instant
2 teas ground cinnamon
1/2 teas ground nutmeg
1/2 teas ground ginger
1/4 teas ground allspice
1/4 teas salt

Preheat oven to 350F. Place the nuts in an 8-inch baking pan (or equivalent baking dish). Place in the oven to toast the pecans, watching to make sure they don't scorch. When fragrant and toasted, remove and place in a large bowl. Let the pan cool somewhat then spray with cooking spray or coat with butter.

Add the oatmeal, pecans, brown sugar, spices and salt to the pecans. In a small bowl, place the eggs and stir in the pumpkin puree, milk, coconut oil (or butter), maple syrup, and vanilla. Beat until smooth. Pour over the dry ingredients and stir until well combined.

Place mixture into baking dish and cook for 25-30 minutes until set and light brown on top. This is good with dried fruit on top as well as chocolate chips. (I haven't met a baked oatmeal that doesn't work well with chocolate chips.)

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Zucchini Bread Spiced Oatmeal Bake

My mom's recipe for zucchini bread included coconut so I've added some here. The original site for this recipe doesn't include nuts because of a nut allergy but serves candied nuts for others to add to their servings. It's a nice way to dress up the bowl and tastes great, too.

Adapted from: Twopeasandtheirpod.com
Serves 6-8

2 c rolled oats, not instant
1/4 c brown sugar
1/2 teas salt
1 teas baking powder
1 /4 teas ground cinnamon
1/4 teas ground nutmeg
1 1/2 c milk, dairy or non-dairy
1 large egg, slightly beaten
3 T coconut oil (or butter), melted and slightly cooled
1 teas vanilla
1 c shredded zucchini
1/2 c shredded sweetened coconut, optional (if you use this, you may want to reduce the sugar)
1/2-3/4 c chopped nuts of any variety, toasted

Oil or butter an 8-inch square baking pan or equivalent baking dish. Preheat oven to 350F. Use the oven to toast the nuts if you are using them.

Mix oats, sugar, salt, baking powder and spices in a large bowl. In another bowl stir together the milk, egg, oil, vanilla. Pour this over the dry ingredients and stir. Add the zucchini, shredded coconut, and nuts, if using and stir again. Place in prepared pan and smooth the top. Bake in the oven for 30-35 minutes, until lightly browned on the top and set.

Note:

I really liked eating this with candied nuts on top so I'm sharing a recipe for a fast method, which makes sense if you are trying to get breakfast on the table. These nuts could be used in any of these recipes or other applications as well. If you use the candied nuts on top, leave out the nuts in the oatmeal itself.

Maple Glazed Walnuts

Adapted from Ellie Kreiger on Foodnetwork.com

2 c walnuts, halves or coarsely chopped
1/3 c maple syrup
1/8 teas salt

Heat a 9-inch non-stick skillet over medium-high heat. Add all ingredients and stir. Cook for 3-5 minutes stirring frequently until the liquid is caramelized and the nuts are toasted. I cooked it until there was no liquid left but watch carefully to keep them from scorching. Cool and store any leftovers in an airtight container. These will remain slightly sticky.

Baked Ratatouille

I keep trying to fit in summertime recipes even though it is November.

Many of us Americans think of a rather charming movie when we see the word "ratatouille". I especially liked the movie because there was a character who shares my name (and spells it the same way), the only time I've heard it used in a movie (that is what happens when you have an extraordinarily uncommon name).

When I see the word ratatouille I think of summer and one of the best vegetarian celebrations of garden vegetables there is. I've cooked it following two methods and this is my new favorite because it is so beautiful to look at. It takes some time arranging the various elements in a casserole dish, but the stove top method I follow takes a bit of time, too. (When all the vegetables get thrown together in a hurry, the dish isn't nearly as good.)

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Baked Ratatouille

Adapted from smittenkitchen.com

Serves 4 as a main dish bolstered with some pasta or couscous or 6 as a side dish

1/2 onion, finely chopped

2 garlic cloves, very thinly sliced

1 c tomato puree

2 T olive oil, divided

1 small purple eggplant, the more narrow ones work best, although I cut a globe eggplant so it fit

1 thin zucchini, about 2-2 1/2 inches in diameter

1 thin yellow summer squash, about 2-2 1/2 inches in diameter

1 fairly long (and somewhat narrow) red or orange bell pepper

few sprigs fresh thyme, or a teas dried

salt and pepper

Preheat the oven to 375F. Cut a piece of parchment paper that fits closely in an oval baking dish that is roughly 10 inches long. Measure it to fit the top, not the bottom.

Oil the bottom of the dish and pour in the tomato puree; sprinkle the garlic and chopped onion over the top. Stir in 1 T of the olive oil and season it all with generous amounts of salt and pepper.

Remove the ends of the eggplant and the squashes. Remove the ends off the bell pepper and remove the core, leaving the pepper in a tube. 

With a mandoline, if you have one, or with a sharp knife, cut the vegetables into very thin slices, approximately 1/16-inch thick.

On top of the tomato sauce, arrange the slices of prepared vegetables concentrically from the outer edge to the inside of the dish alternating vegetables. It is a little hard to get started  but you can lean the first slices against the edge; when you make the first ring, straighten things up. It will look best if you can manage to place the slices so a little bit of the vegetable shows at the top; this may entail a little bit of leaning, too. Don't worry if you have some vegetables left over.

Drizzle the remaining olive oil (1 T) over the vegetables and season with salt and pepper. Remove the leaves from the thyme stems and sprinkle them over the top (or sprinkle the dry thyme). 

Cover the dish with the prepared parchment paper.

Bake for 45-55 minutes, until the vegetables have released their liquid. You want them to be clearly cooked but not totally limp or mushy. Don't brown them at the edges but look for the tomato puree bubbling up around the vegetables.

Serve as a vegetable side. Or for a main dish serve with crusty bread or with a cooked grain, couscous, or a small pasta; I like it best with orzo.

Zucchini Ribbons and Almond Pesto Salad

With some strategic placement of old sheets and assorted other row covers, I was able to keep below freezing temperatures from totally wiping out my zucchini plants. Unlike many who may be tired of zucchini production by now, I'm still happy to have a harvest since I didn't plant my seeds until August (in a successful attempt to thwart squash bugs). Here is one more zucchini recipe to enjoy this growing season as well as those in the future.

 

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Zucchini Ribbons and Almond Pesto Salad

Adapted from The Smitten Kitchen Cookbook by Deb Perelman
Serves 4

1/2 c almonds, toasted and cooled
1/4 c grated Parmesan cheese
1 clove garlic, peeled and crushed
pinch red pepper flakes
2 T lemon juice
1/4 teas salt
1/3 c olive oil
2 pds medium zucchini, trimmed (longer squash are better)

Grind the almonds, Parmesan, garlic, and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times, until combined. Pour the dressing in the bottom of a large salad bowl, and turn the bowl so the dressing rolls up and around the sides of the bowl.

Using a vegetable peeler (a Y-peeler or a mandolin work best, but any peeler will do) slice the zucchini into ribbons about 1/16 of an inch thick. Work from the top to bottom of each zucchini. Place the ribbons in the dressing-coated bowl.

Toss the ribbons gently with your hands, attempting to coat the zucchini as evenly as possible. Serve at room temperature. The longer the salad sits out, the more relaxed the ribbons will be. I think this is better when the ribbons are on the crisp side.

Apple Zucchini Muffins

These muffins are nice for fall, with their combination of apples and zucchini. My only complaint is that they don't use enough zucchini!!

I didn't have turbinado sugar so used organic sugar instead.

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Apple Zucchini Muffins

Source: Two Peas and Their Pod 
Yields approximately 15 muffins

2 1/4 c white whole wheat flour
3/4 c dark brown sugar
1/2 teas baking soda
1/2 teas baking powder
1/2 teas salt
1 teas ground cinnamon
1/4 teas ground allspice
1 c buttermilk
1/4 cup unsweetened applesauce
1 T oil (melted coconut oil, canola oil, or vegetable oil)
1 egg
1 teas vanilla extract
1/2 c grated apple (I used ginger gold, but I bet a lot of varieties would work)
1/2 c grated zucchini, moisture slightly squeezed out between several layers of paper towel
1 c chopped peeled apple

For the topping:
2 T turbinado sugar
1/4 teas cinnamon

Preheat oven to 375F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.

Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

The original recipe says these muffins freeze well--I haven't tried it, but it seems like the sugar topping would get soggy.

Spaghetti with Zucchini and Basil

Zucchini pairs beautifully with pasta. See here for a similar option, with eggs. This simple recipe comes together quickly, and it's easy to deconstruct the meal for picky eaters. (Or just serve the picky eaters plain spaghetti, like we do in our house.)

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Spaghetti with Zucchini and Basil

Source: Deborah Madison's Vegetarian Cooking for Everyone
Serves 4-6

1 1/2 lbs small or medium zucchini (don't use a large squash here; they are not as tender and flavorful as the smaller squash)
1/3 c-1/2 c olive oil to taste
2 garlic cloves, thinly sliced
salt and freshly ground pepper
1/2 c half and half or whole milk
1 lb spaghetti
1/2 c mixed freshly grated Parmesan and Romano (or just Parmesan, if that's what you have)
Handful basil leaves, torn into small pieces

Heat a large pot of water for the pasta. Quarter the zucchini lengthwise, then cut into 1/2-inch chunks. Warm the oil with the garlic in a wide skillet. Add the zucchini and season with salt and pepper. Cook gently over medium heat, stirring every so often until the squash is soft and browned in places, about 20 minutes. Add the half and half and cook for 10 minutes more.

Meanwhile, add salt to the boiling water and cook the pasta. Drain and toss it with the zucchini, cheese, and basil. Taste for salt and season with pepper.

Two Zucchini Soups

My father-in-law paid me the nicest compliment the other day, after enjoying Grandma Betty's Zucchini Bread and a side dish of shredded zucchini with herbs (separately, not together!). He said, "You're a magician with zucchini." I'll add that to my list of job titles: zucchini magician!

Here are two zucchini soups. The first is from a neighbor, who told her kids she was serving green monster soup for dinner. The name was enough to entice her kids to eat it, but unfortunately it didn't work on mine. In fact Gabe said "I'm scared of monsters!" and then refused to have anything to do with it. The second, a bisque, is from a restaurant that used to be in St. George, Utah called the Gable House. My great-grandmother Melba enjoyed the soup there. Green monster soup is creamy and of course the bacon garnish is tasty. The bisque is lighter, with nutmeg a flavorful addition. Take your pick and enjoy; I like to accompany these soups with grilled cheese sandwiches.

green monster soup

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Green Monster Soup

Source: a neighbor, via an LDS ward zucchini cookbook

1 c onion, chopped
2 T butter
3 c zucchini, sliced
2 c chicken broth
3/4 teas salt
1/8 teas pepper
1/2 c half and half
1 c cheddar cheese, grated
1/2 c sour cream
4 slices bacon, cooked until crisp and crumbled

In a large saucepan or Dutch oven, melt butter over medium heat. Add onions and cook until tender. Add sliced zucchini and chicken broth; bring to a boil. Simmer until tender, about 15 minutes. Add salt and pepper. Cool slightly. Puree in blender, in batches if necessary. Return to pan and stir in half and half.

Reheat but do not boil. Stir in grated cheddar cheese and sour cream. Garnish with crumbled bacon at the table.

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Melba's Zucchini Bisque

Source: my great-grandmother Melba Tew Hayes

2 medium onions (~1/2 lb), finely chopped
2 T butter
1 1/2 lbs zucchini, sliced
3 c chicken broth
1/4 teas black pepper
1/8 teas nutmeg, freshly ground
1/8 teas salt
1 pinch cayenne pepper
1/2 c half and half
optional garnishes: grated cheddar cheese, croutons

In a large saucepan or Dutch oven, melt butter over medium heat. Add onions and cook until tender. Add sliced zucchini and chicken broth; bring to a boil. Reduce heat and simmer for 15 minutes. Add seasonings. Puree in a blender, in batches if necessary. Return to pan and stir in half and half. Reheat, but do not boil. Garnish with cheese and croutons, if desired.

Whole Wheat Chocolate Pumpkin or Zucchini Waffles

Chocolate makes everything better. I laughed when I saw this photo on a friend's blog recently, about interesting product placement in our local grocery store.

I was looking for freezer meal recipes when I bumped into the recipe for these waffles. With two kinds of chocolate of course they're tasty, but they're healthy-ish, too, with whole wheat and a vegetable. I think they're sweet enough just on their own, with a little butter, but the original recipe recommended serving them with syrup. These waffles freeze well. Simply defrost for a minute or two, then pop in the toaster, and you end up with a crisp waffle with melty chocolate chips: a perfect breakfast or snack. My little guys loved them.

Mom made them for me recently. And when I pulled them out of the freezer after she left, they were all the more comforting because she had made them.

Couldn't keep little hands away!

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Whole Wheat Chocolate Pumpkin or Zucchini Waffles

Source: Thriving Home

1 1/2 c whole wheat or spelt flour

1 T baking powder

1/2 teas baking soda

1 1/2 teas cinnamon

1/4 teas salt

1/2 c cocoa powder, sifted

1/4 c brown sugar

1/4 c coconut oil, melted (butter would work)

2 eggs

1 3/4 c milk (rice or almond milk would work)

1 teas vanilla

1 c pureed pumpkin or shredded zucchini

1 c chocolate chips 

Mix dry ingredients (flour through cocoa) in a large bowl.

In a separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten eggs, milk and pureed pumpkin.

Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). Stir in chocolate chips. Cook using waffle iron, until done. 

Brownie Sundaes

I've never been one to make resolutions in January. Call it my rebellious side, perhaps. I prefer to believe that change is possible any time of the year. So during a time when many people are thinking about living in a more healthy way, let me tempt you with my favorite brownie sundae.

Brownie sundaes have always been a top choice. There's something about perfectly plain vanilla ice cream combined with a chewy, chocolate-y brownie, smothered in chocolate sauce. At restaurants I find them a little sweet but with this homemade bittersweet sauce and raspberries, these sundaes reach new levels of perfection. Fresh or frozen berries both work well.

Of course there are lots of brownie recipes that will work. I'm sharing a zucchini brownie recipe here, good for using up frozen zucchini, and brownie bites would also be tasty, with their additional crust. Combine your ingredients for a sundae of your choice!

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Bittersweet Chocolate Sauce

Source: Cooks Illustrated

3/4 c heavy cream
3 T light corn syrup
3 T unsalted butter, cut into three pieces
pinch table salt
6 oz bittersweet chocolate, chopped fine

Bring heavy cream, corn syrup, butter, and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined.

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Chocolate Chip Zucchini Brownies

Adapted from Two Peas and Their Pod

1 1/2 c granulated sugar
1/2 c canola oil
1 c all-purpose flour
1 c whole wheat flour
1/4 c cocoa
2 c shredded zucchini
2 teas vanilla extract
1 teas salt
1 1/2 teas baking soda
1 c dark chocolate chips

Preheat oven to 350F. Grease an 8x11 baking pan with cooking spray and set aside. (The brownies are better in an 8x11 pan but they will also work in a 9x13 pan.)

In a stand mixer, combine sugar, canola oil, and flour until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Set the pan on a wire rack to cool. Enjoy!

Chocolate Zucchini Cake

Here's a treat for Halloween. The zucchini here makes the cake very moist, and the espresso powder enhances the chocolate flavor. I'm not a huge fan of frosting, so I love the chocolate glaze, too. As I looked up the source to post, I found a note about mixing the chocolate chips with half-and-half as another topping option, which sounds decadent.

Now for the trick. My boys' birthdays are 5 days apart, on either side of Halloween. I made this cake for the October birthday, but guess what. Mom was the only one to eat a piece! Next year I'm putting candles in ice cream.

A note about altitude: I have made both the original recipe and a cake with altitude adjustments. I can't remember a difference, but I also haven't tried them side by side.

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Chocolate Zucchini Cake

Source: King Arthur Flour http://www.kingarthurflour.com/recipes/chocolate-zucchini-cake-recipe

Cake:
8 T butter
1/2 c vegetable oil
1 3/4 c sugar
1 teas vanilla extract
1 teas baking soda
1/2 teas baking powder
1/2 teas salt
2 eggs
1/2 c sour cream, buttermilk, or yogurt
2 1/2 c flour (I use a mix of wheat and all-purpose)
3/4 c dutch process cocoa
2 teas espresso powder, optional
3 c shredded zucchini (about one 10" zucchini)
1/2 c chocolate chips (I like dark)

Icing:
1 c chocolate chips (I used dark this time, but might try semi-sweet next time)

Preheat the oven to 325°F. Lightly grease a 9x13 pan.

In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth. Beat in the eggs. Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Add the cocoa and espresso powder, mixing until smooth. Fold in the zucchini and 1/2 c chocolate chips. Spoon the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 c chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Zucchini Cornbread

The first time I made this, I left out the sugar, and the lack was obvious. Include the sugar, and oh my: a crispy crust and moist bread inside. It's a new favorite! Note that the zucchini slices on top are a beautiful garnish, but if they are thick they do result in a soggy half inch or so underneath. I'm going to try for paper-thin slices next time, or just skip them altogether.

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Zucchini Cornbread

Slightly adapted from Brown Eyed Baker
Yields one loaf

1 medium zucchini (about 10 oz or 2 c shredded)
3/4 c all-purpose flour
3/4 c whole wheat flour (or 1 1/2 c total flour)
3/4 c cornmeal
1/2 c sugar
1 teas baking powder
1/2 teas baking soda
3/4 teas salt
1/2 c unsalted butter, melted and cooled
2 eggs
1/2 c buttermilk

Preheat oven to 350F. Grease and flour a loaf pan (original recipe called for 9x5; I used 8x4 and it worked well).

If you'd like the garnish, thinly slice 3-5 rounds from one end of the zucchini. Shred the remaining zucchini, toss with 1 T sugar, and place in a colander. Allow to drain for 30 minutes, then squeeze in paper towels to dry.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the butter, eggs, and buttermilk. Gently stir the zucchini into the butter mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain. Pour the batter into the prepared loaf pan and top with the reserved zucchini slices.

Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55-65 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely.

Baked Zucchini Sticks with Sweet Onion Dip

I adore these zucchini sticks, but the recipe is involved and therefore I only make them about once a summer. The breading is flavorful and the dip is mild yet sweet and delicious. The dip really is the key, so don't skip it. I imagine it would be good for dipping other things--perhaps sweet potato fries or raw veggies. The sticks are best fresh, because they get soggy in the fridge. The original recipe called for 3 medium zucchini and I ended up with a pan and a half of sticks, so I recommend a smaller amount of squash.

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Baked Zucchini Sticks with Sweet Onion Dip

Adapted very slightly from King Arthur Flour

For the dip:
1 T butter
1 medium sweet onion, about 1/2 lb, peeled and sliced
2 T cider vinegar
2 T honey
1 T prepared mustard
1 c mayonnaise
salt and pepper to taste

Melt the butter in a medium skillet over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This takes 15-30 minutes, depending on how caramelized you like your onions! I like them quite brown in color, which is closer to the 30-minute mark. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

Once onions are caramelized, remove from the heat and add the vinegar. Place mixture into a small food processor or blender. Add the honey and mustard, and process or blend until smooth. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

For the zucchini sticks:
2 medium zucchini, unpeeled, cut into 3-inch long sticks
1 T salt
1 c Panko bread crumbs
scant 1/2 c freshly grated Parmesan cheese
1 T Italian seasoning
2 large eggs

Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Combine the Panko, Parmesan, and Italian seasoning and set aside. Preheat oven to 425.

Dredge zucchini sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on a greased baking sheet. Bake for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp. Serve immediately, with sweet onion dip.

Chicken Calabacitas Tacos

Tom made these one summer for the entire family, while we were at my grandfather's cabin in Pine Valley. Pine Valley is a place of refuge for us, a quiet valley with many family memories. The tacos are even tastier for this pleasant association.

Calabacitas is a Mexican vegetable dish with squash, corn, chile, and often tomatoes. A Google search reveals a number of variations. Corn sweetens the squash, and chile can give it a kick. On that note: I have bought what I thought were poblanos from at least two grocery stores. They have been labeled pasilla. They have no heat whatsoever, so I'm not sure what I'm really using. These tacos are delicious without the heat, though. 

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Chicken Calabacitas Tacos

Adapted from a Rick Bayless recipe in Authentic Mexican: Regional Cooking from the Heart of Mexico
Serves 4

1 lb zucchini, cut into 1/2-inch cubes (I often split this between zucchini and yellow squash, for the color variety)
1 scant teas salt
1 T unsalted butter
1 T vegetable oil
kernels cut from one large ear of fresh sweet corn (or 1 c frozen corn, defrosted)
1 fresh poblano chile
1/2 medium onion, thinly sliced
2/3 c whipping cream or crema
1-2 c cooked cubed or shredded chicken, amount to taste

Toss zucchini with salt in colander and let sit for 30 minutes. Rinse zucchini then dry on paper towels. 

Roast the poblano under the broiler, turning occasionally, until the skin is entirely blackened. Depending on the distance of the chile from the broiler, this can take 20 minutes or so. Cool briefly, then peel the chile, remove the seeds, and slice into thin strips. 

Heat butter and oil over medium-high heat in a skillet large enough to hold zucchini in single layer. When hot, add zucchini and fry for 8-10 minutes, stirring frequently until zucchini is browned and tender. Remove zucchini, draining as much butter and oil back into the pan as possible. Reduce heat to medium. Add corn, chile, and onion to skillet. Stir regularly until onion is lightly browned, 8-10 minutes. Stir in cream, zucchini, and chicken. Simmer for a few minutes until the cream is a thick glaze.

Serve on warmed corn tortillas. 

Grandpa Keith's Zucchini Casserole

When I first tasted my grandpa's zucchini casserole, I fell in love. When we planted zucchini in our garden and started getting more zucchini than we could eat I wanted to make it. I asked my grandpa for the recipe but he didn't have it written down. The next time I visited watched him make it. I had written everything down but I lost the paper so I redid it by remembering what I had seen and consulting my grandpa. This is my end product. It is pretty simple to make and pretty tasty too.

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Grandpa Keith's Zucchini Casserole

1 lb zucchini (1 large), chopped
1 onion, chopped
2 cups grated cheddar cheese (5 to 6 oz)
1 t salt
2  eggs
2 slices of bread, sliced into crouton-sized chunks
6 T butter

Chop the onions and zucchini and boil them until soft. *( see notes)

While onions and zucchini are boiling, make the bread crumbs. Melt 2 T butter in a skillet, and then add the crouton-sized pieces of bread. Cook until golden brown.

When the zucchini and onions are done, drain and put mixture into bread loaf pan. Cut the remaining butter into tablespoon cubes and add salt, cheese, eggs, and butter  to mixture and stir until everything is mixed. Then pour mixture into bread loaf pan and top with bread crumbs. Put in oven *(see notes) at 400 for 20 to 30 minutes. Eggs should be cooked and hard.

Notes:
* Don't boil the onions and zucchini for too long though. You want them soft but not too soft.
* Instead of putting the casserole in the oven my grandpa would microwave it  for 15 minutes.

Sweet Zucchini Waffles

This recipe was a revelation. I love waffles for breakfast but rarely take the time to make them. So when I have zucchini on my hands, I make triple batches of these waffles and freeze them. Then it's just a couple minutes in the toaster or waffle iron and I have a hot breakfast ready to go.

Salting the zucchini removes some of its moisture. I tried these once without salting--and the waffles were quite soggy. Also, the original recipe just said 2 medium zucchini, which can result in a large variation in the actual amount of the vegetable depending on your definition of medium. I have found it works best with 2 smallish zucchini, for a total of 1 lb. In the future I may try more zucchini and less milk. I'll report any significant discoveries.

waffles ready to be bagged for the freezer

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Zucchini Waffles

Adapted from The Perfect Pantry
Yields 8 waffles

1 lb zucchini (2 small or 1 quite large)
3/4 c all-purpose flour
3/4 c whole wheat flour
1 T baking powder
2 teas kosher salt
1 teas cinnamon
1/3 c sugar
1 1/2 c milk (I use whole, the original recipe called for skim)
2 large eggs
1 teas vanilla

Grate the zucchini on the large holes of a box grater or using a food processor. Place in a colander and sprinkle with a teaspoon of kosher salt. Place the colander over a bowl, and let the zucchini drain for 30 minutes. Rinse under cold water, shake off excess liquid, and squeeze the zucchini between several layers of paper towels or a clean dish towel.

In a large mixing bowl, stir together the flour, baking powder, 1 teas salt, cinnamon, and sugar. In another large bowl, whisk together the milk, eggs, and vanilla. Add the dry ingredients and beat until smooth. Stir in the zucchini and mix well.

Cook according to your waffle maker's instructions, until waffles reach desired crispness.